中文摘要：本文研究了常压氩等离子体暴露对食用油品质的影响。研究发现，花生油经过处理后，其过氧化物、碘值及酸值仍在食品法典标准范围内，表明常压氩等离子体处理不会降低花生油的品质，并且该技术在食用油工业中具有潜在的应用前景。
外文摘要：The effects of exposure to atmospheric pressure argon plasma on the quality of edible oil were studied. Peanut oil was exposed to the plasma that was generated in voltages ranging from 150-170 V and the variations of peroxide value, iodine value, acid value, and brightness of the resultant products were monitored. Besides, the storage stability of the radiated peanut oil was investigated as well. Plasma treatment did not change the acid value, but reduced the iodine value and increased the peroxide value and brightness of peanut oil in a voltage-dependent manner. Compared with control, exposure to the plasma generated in 170 V significantly decreased the contents of oleic acid and linoleic acid by 2.14 and 2.99% respectively, but exhibited no effect on that of palmitic acid. Storage results revealed that the acid value of the treated peanut oils kept increasing in the 30-day storage period, but the peroxide and iodine values peaked on the 14th and 4th day respectively and then declined gradually. Besides, the voltage-dependent variation pattern was observed for all the three parameters monitored. Since the peroxide, iodine, and acid values of the treated peanut oil are still in the ranges allowed by the Codex Alimentarius standards, it is concluded that the atmospheric pressure argon plasma treatment does not deteriorate the quality of peanut oil and this technology has potential application in the edible oil industry.
外文关键词：Atmospheric pressure argon plasma；Peanut oil；Quality；Storage stability
作者：Ren, CR；Huang, GQ；Wang, SQ；Xiao, JX；Xiong, XB；Wang, HF；Liu, YL
作者单位：Qingdao Agr Univ
期刊名称：EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
期刊影响因子：1.953
出版年份：2017
出版刊次：11
点击下载：常压氩等离子体处理对食用油品质的影响